recipe: Lamb & Quinoa Salad

I really liked this salad, I am getting quite addicted to lamb and nuts of all kinds so this was sweet!

Serving 3/4 people: 450g lamb cut into thin strips, 1 cup burghal (or couscous ), 1 handful of baby spinach, 200 g green beans cut into 3 cm pieces, 1 small avocado chopped coarsely, 1 long red chilli finely chopped, salt & pepper, 2 tbs lemon juice, 1 tbs olive oil, 1 tbs honey, 1/4 cup chopped roasted hazelnuts, 1/4 cup roasted sesame seeds

1. Season the lamb with salt, pepper and some olive oil. Place it in an oven tray and turn your oven to the grill. Grill the lamb for a couple of minutes until cooked to your liking;
2. Place the burghal in a heat-proof bowl. Pour enough boiling water to cover it and stir occasionally with a fork to make it fluffy. When cooked, add some salt, drain and place in a large salad bowl;
3. Cook the green beans in boiling water for about 5 minutes. Drain and add to the bowl;
4. Wash the spinach, drain and add to the salad. Chop the avocado and add to the bowl. Stir to combine burghal mixture;
5. In a small bowl mix lemon juice, olive oil, honey and chopped chilli;
6. Add the lamb to the salad, top with the dressing, roasted hazelnuts and sesame seeds. Correct flavours if needed and serve.

Enjoy!